Alright, Here’s the Story Behind My Maple Bourbon Pecan Chicken
You know how some recipes just kind of happen? Like, you're rooting around in the pantry, you find some pecans, there's half a bottle of bourbon leftover from, uh, who-knows-what (no one's judging), and you've got that jug of maple syrup taking up prime fridge real estate. That's basically how this Maple Bourbon Pecan Chicken came about in my kitchen. The first time I made it, I thought for sure it would be a one-hit wonder, but now it's sorta legendary in my little circle—my cousin still brings it up every Thanksgiving. True story: I once forgot to buy pecans and subbed in walnuts. My aunt was scandalized, but we survived. Anyway, let’s dig in (as my granddad would say—though he actually meant dig into the garden, not dinner, but whatever).
Why I Keep Coming Back to This Dish
I make this when I want something that feels fancy (but is secretly a breeze); or when my family needs comforting after a not-so-great week. My husband used to grumble about putting ‘sweet stuff’ on chicken—now he hovers by the oven, sniffing like a bloodhound. And the pecans give it this cozy, nutty crunch that makes regular weeknight chicken look, well, kind of sad. Plus, it’s a total crowd-pleaser (unless someone hates nuts, in which case, I just feel bad for them). Oh, and if you’re worried about it being too boozy, don’t. The bourbon is subtle, nothing wild—my kids eat it and they just ask for more sauce.
What You’ll Need (+ my messy substitutions)
- 4 boneless, skinless chicken breasts (or 6 thighs—I actually think thighs stay juicier, but go with what you’ve got)
- ½ cup pure maple syrup (yeah, I’ve used pancake syrup in an emergency, but pure stuff’s best if you have it)
- ¼ cup bourbon (I usually use Maker’s Mark, but honestly that old bottle from the back of your cabinet works too)
- ¾ cup pecans, roughly chopped (walnuts fill in if needed; my grandmother swore by pecans, but she was a stickler)
- 2 tablespoons Dijon mustard (sometimes I use honey mustard if that’s all I’ve got—don’t tell the mustard police)
- 2 tablespoons unsalted butter (or margarine, in a pinch, but butter gives you that magic)
- Salt and pepper, to taste (don’t be shy)
- Optional: fresh thyme for garnish (I only bother if there’s company)
Let’s Cook! Directions, with All the Warts
- Preheat your oven to 375°F (190°C)—unless it’s blazing hot in the house, then maybe wait until the last minute. You’ll need a decent ovenproof skillet or baking dish; if it’s not nonstick, give it a quick grease.
- Take the chicken and pat it down with a paper towel (or clean kitchen towel if you’re running low on paper goods—been there). Sprinkle with salt and pepper, both sides.
- This is where I melt the butter in a big pan over medium-high heat. Once it’s hot, add the chicken and brown it for maybe 2–3 minutes per side. Doesn’t need to cook through—just get that color. If the chicken sticks, don’t stress, just nudge it; nobody’s perfect. Remove chicken, set aside, but leave the little browned bits in the pan.
- Add the maple syrup, bourbon, and Dijon to the same pan, stirring up the brown bits. Let it bubble (but not volcano-style!) for a minute or so. It’ll start smelling amazing. Actually, I find it works better if you wait ’til you see it start thickening just a tad, like syrupy cough medicine (but much tastier, promise).
- Stir in the pecans, then nestle the chicken back into the sauce, turning to coat both sides. I usually sneak a spoonful of the sauce here, for research purposes.
- Slide the whole thing into the oven. Bake for about 20 minutes, uncovered, or until the chicken is cooked through (juices should run clear, or use a thermometer—165°F is the magic number). Sauce will get bubbly, chicken gets glossy. Don’t panic if the sauce looks a bit separated—it comes together after you let it sit.
- Let it rest for five minutes before serving. That’s when I try to swoop up all the extra sauce so nobody else gets it, but that’s just me.
Things I’ve Learned (Usually the Hard Way)
- If you use imitation maple syrup, it’ll be fine, but you miss out on that deep flavor—definitely not the end of the world.
- Overbaking dries the chicken out, so if your oven runs hot, maybe check at 15 minutes. (Or buy an oven thermometer. Someday I’ll take my own advice.)
- Don’t skip the resting time; sauce thickens and everything just… settles down.
- If your sauce looks greasy, just stir it before serving—it evens out.
If You Feel Like Getting Fancy (or Not)
- I’ve tried it once with chicken legs. Tasted great, but the sauce never stuck right—maybe user error?
- Roasted sweet potatoes on the side are so good, or swap pecans for hazelnuts if you’re feeling wild.
- Honestly, I even dumped the sauce on some salmon fillets once—didn’t dislike it. Kinda weird but in a good way?
About the Equipment—Don’t Stress!
My cast iron skillet is my loyal sidekick for this, but if you just have a regular old frying pan and a Pyrex baking dish, do the stovetop part in the pan, then transfer to whatever oven-safe thing you’ve got. Did it once in a chipped lasagna dish. Not pretty, still tasty.

Storing Leftovers—If You Have Any
Supposedly, you can store leftovers in an airtight container in the fridge for up to three days. I say ‘supposedly’ because, frankly, there’s hardly ever leftovers to test that theory. I do think the sauce tastes even better the next day, if you can hide it from raiding fingers.
How I Like to Serve Maple Bourbon Pecan Chicken
I love it over fluffy mashed potatoes—with the sauce sort of running into them like gravy. My kids like it with crusty bread for mopping. Sometimes, for Sunday lunch, we do it family-style with roasted brussels sprouts; my youngest still calls them ‘baby cabbages’ and occasionally tries to feed them to the dog.
Cautionary Tales from My Kitchen
I once tried to speed-bake this at 425°F so we could catch a movie; bad idea. The sauce burnt and I got grumpy. So yeah, lower and slower is your friend. Another time, I used way too much bourbon (I, um, eyeballed it), and it overpowered everything. Now I measure, mostly.
Stuff Folks Have Actually Asked Me
- Can I make it without bourbon? Yeah, totally! You could use apple juice or a splash of chicken stock. It won’t have quite the same flair but it’s still good. No need to run to the liquor store.
- Is there a dairy-free version? Yep, swap the butter for olive oil or vegan margarine. Did it once for my cousin’s lactose issue; turned out fine.
- Do I have to use pecans? Not really. Walnuts work, even slivered almonds in a moment of panic. Just chop 'em up!
- Can I prep this ahead of time? Sort of. You can brown the chicken and even make the sauce earlier, then assemble and bake when you’re ready. Actually, it makes dinnertime less frantic.
- An online pal asked if it freezes well: Not my favorite, but it’s doable. The sauce gets a bit weird in texture, though. I just eat it up fresh, to be honest.
(A Random Thought About Maple Syrup, Because Why Not)
I once read this bit on Serious Eats’ guide to maple syrup that said real syrup can come in different grades and flavors. After that, I spent a month tasting and testing (totally unnecessary rabbit hole, but fun). So if you want to nerd out before shopping, check their advice. I also love the balance of flavors in Smitten Kitchen's maple pecan pie—it inspired the nutty touch in this recipe.
So, there you have it. Not fancy, maybe not even perfect, but definitely cozy and worth making more than once. If you try it, let me know how it goes—or what you swap in, because I’m definitely not done improvising.
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup pure maple syrup
- ¼ cup bourbon
- ½ cup chopped pecans, toasted
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and black pepper, to taste
Instructions
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1Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper.
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2In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the chicken breasts on both sides until golden, about 3-4 minutes per side.
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3In a small bowl, whisk together maple syrup, bourbon, Dijon mustard, and minced garlic.
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4Pour the maple bourbon mixture over the seared chicken. Sprinkle with thyme leaves and half of the toasted pecans.
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5Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the sauce is thickened.
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6Remove from oven and top with remaining toasted pecans before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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